Soufflé

Overview

Soufflé as soft as clouds.

Tags

• baking
• afternoon tea
• baking powder
• egg
• low gluten flour
• white sugar
• milk
• salt

Ingredients

Steps

1. 1 Separate the egg whites and yolks, pour the milk into the egg yolks, add salt, add 1/4 of the sugar, and stir evenly.

   

2. 2 Sift in the low-gluten flour and baking powder in the mixing step 1, and mix evenly again (the texture will be slightly thick after mixing).

   

3. 3 Beat the egg whites (try to use eggs taken out of the refrigerator in summer to ensure that they are beaten at a low temperature). During this period, add sugar in 2-3 times and beat until dense and firm, and the meringue will not fall off when tilted to the side of the basin. Add 1/3 of the beaten meringue to the egg yolk solution, stir well and mix well. Do not stir, otherwise the meringue will easily defoam and become loose.

   

4. 4 After mixing, pour all the remaining 2/3 of the meringue into the meringue, mix well, and also flip without stirring.

   

5. 5 Preheat the pan and spread a thin layer of oil on the bottom of the pan. Pour two thick lumps of noodles, pour 1-2 tablespoons of water into the pot, and cover the pot immediately. After about 30 seconds, the side closest to the bottom of the pot will turn golden brown. Turn over, pour 1 tablespoon more water, cover the pot, wait for about 20 seconds until the bottom turns golden brown, then turn off the heat and serve.

   

6. 6 You can sprinkle some powdered sugar and honey according to personal preference, and it will taste better when eaten with fruit.